Cooking tips and techniques that come handy in your.

Friday, November 4, 2016

When I was doing sugar-free September I cut out gluten and so wasn't eating bread or potatoes. I decided to make pizza for lunch one weekend - my husband had a normal homemade pizza base, while I decided to try something I'd kept hearing about - cauliflower pizza.

That's not pizza with cauliflower on top (though I did once share a pizza with a vegetarian many years ago that had nothing but broccoli on top) - but where the pizza base is actually made of cauliflower. Have you heard of cauliflower rice? The pizza base is made in a similar way with the cauliflower riced and then baked in the oven. It tasted surprisingly good - cauliflower normally has quite a strong taste but it is masked somewhat by the pizza toppings.

Preheat the oven to 180C. Pulse the raw cauliflower in a food processor until you have crumbs that look like rice.

Tip into a large frying pan - you don't need to add any oil - and cook for ten minutes, stirring occasionally, until the cauliflower loses some of its moisture.

Allow the cauliflower to cool then mix in a large bowl with the egg, cheese and salt and pepper.

Line a flat baking sheet with greaseproof paper and spread out the cauliflower mixture on top. Push down with the back of a spoon so you have a fairly packed down layer. Bake for 30 minutes until the cauliflower has turned golden brown.

If you can, get a spatula under the pizza base and turn it over in one piece and bake on the other side for ten minutes.

Remove from the oven and spread with tomato puree. Top with grated mozzarella and whatever pizza toppings you enjoy, and return to the oven for a few minutes until the cheese has melted.